List of cheeses/ja: Difference between revisions

<div lang="en" dir="ltr" class="mw-content-ltr">

===Iran===

{{See also|:en:Iranian cuisine}}

|[[Lighvan cheese]]

|[[Wikipedia:Liqvan|Liqvan]]

|a [[brine cheese|brined]] [[curd]] [[cheese]] traditionally made in [[Wikipedia:Iran|Iran]]. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in [[Wikipedia:Tabriz|Tabriz]], where it has traditionally been made.

|Talesh cheese

|[[Talesh County|Talesh]]

|it can only be found in [[Wikipedia:Talesh County|Talesh County]]. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.

|Mahali cheese

|[[Mazandaran]]

|This cheese is very similar to Indian [[Paneer]]. It is made from full fat cow's milk. It tastes mild and is kept in salt brine.

|Pot Cheese (kuzeh) {{lang|fa|کوزه}}

|[[:en:Urmia|Urumia]]

|Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of [[Wikipedia:Khoy|Khoy]] and [[:en:Urmia|Urumia]]. It is made by adding [[Vinegar|white vinegar]] to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or [[Nigella sativa|fennel flower]] seeds and [[poppy seed]]s and black [[caraway]] is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried.